For tonight's meal, I roasted broccoli and cauliflower and served it with Israeli couscous. This is a recent discovery of mine, and I love it! It's really easy too, once you've broken up the broccoli and cauliflower. I suppose you can always buy the packaged florets, but it's fresher to do it yourself. But some of us have more time than others....so do what you have to do. Here's my oh-so-lemony recipe!
Tanya's Roasted Broccoliflower a la Lemon w/Israeli Couscous:
Broccoli and cauliflower, broken into florets (enough to fill a roasting pan)
1-2 lemons
1 cup Israeli (pearl) couscous
olive oil
spices: salt,pepper, lemon-pepper (if you have it), garlic powder
2 cups water
For roasting:
Put all broccoli and cauliflower in a bowl. Add about 1-2 tbsp olive oil,salt, black pepper, lemon-pepper (I use Mrs. Dash), and some garlic powder. Add juice of 1/2 lemon. Mix well and let sit a few minutes. Put in a greased roasting pan, spread out evenly. Put in a pre-heated 400 degree oven for 30 minutes. After 15 minutes, mix them up so more sides can get that "ever so slightly burnt" look. Once out of the oven, add the juice of 1/2 lemon and mix it up in the pan before serving.
For couscous:Put 1 tbsp olive oil in a pot. Add couscous and heat, toasting them nicely. Once toasted, add juice of 1 lemon, salt, pepper, and 2 cups of water. Bring to a boil. Once boiling, turn the heat way down and let simmer, covered (or mostly covered) for ~15 minutes or so....however long it takes for the water to be absorbed. In some cases, you may need to add a bit more water, if couscous is not fully cooked.
I love lemon, so I always add extra once it's on my plate!
And that's it for today, folks. I don't know what's on the agenda for this week....haven't thought that far ahead. But I do know I have lots of vegetables from the market this weekend, so I'll have to think of something. Still wondering about that golden zucchini.....
Enjoy the last of your weekend!
Eat smart,
T.
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